FPO. t r a v e l p r o g r a m

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1 FPO t r a v e l p r o g r a m

2 Don t follow recipes. Live them W O R L D S O F F L A V O R T R A V E L P R O G R A M The Viking Life and The Culinary Institute of America have partnered to bring you the Worlds of Flavor travel program. These exclusive culinary trips explore the authentic flavors and traditional techniques of cuisines around the globe. But you won t just eat where the locals eat you ll cook where the locals cook. Led by chefs, authors, and celebrated food experts, each trip offers the rare opportunity to experience everything that goes into these exciting dishes. From scouring the street markets of Saigon to hunting truffles in the Umbrian forests, you ll be completely immersed in the cultures that created these cuisines. You ll learn history and techniques from local chefs. And, of course, you ll eat at some of the most amazing restaurants in the world. You may get your hands dirty during the day. But each night you ll unwind in luxury. No matter where these epicurean adventures take us, we make sure to secure world-class accommodations. This is a vacation, after all. Due to the intimate nature of these trips, space is always extremely limited. So please make your reservations as soon as possible at thevikinglife.com, or contact Bridget Engle at bengle@vikingrange.com or

3 vietnam w i t h M a i P h a m february From the frenzied street food scene of Saigon to the quieter pleasures of neighborhood markets in Hanoi and family restaurants in Hoi An, Vietnam is a cultural feast for chefs and food lovers alike. With Vietnamese cuisine now among the fastest-growing Asian flavor trends in the U.S., this tour provides a unique opportunity to learn the cuisine first-hand. From the heavenly crab spring rolls of Hanoi to the steaming pho noodle soup and lemongrass prawns of Saigon, our trip will thrill your palate and inspire your culinary passions.

4 india w i t h J u l i e S a h n i This journey takes us deep into the heart of Indian food and culture from the dynamic cosmopolitan city of Bombay, into the tranquil backwaters along the spice coast of Kerala, on to the Ganges and the holy city of Varanasi, and finally to the celebration of tradition and modernity that is New Delhi. Along the way, we will learn first-hand the secrets of tandoor masters, spice march 3-11 experts, birayani and dosa specialists, market vendors, and a host of local cooks. A pre-tour to Bombay and a post-tour to Agra and Jaipur are also offered.

5 FPO napa valley A P R I L During this exclusive food and wine tour, experience the best of California s wine country. The Culinary Institute of America s magnificent Greystone campus in the heart of the Valley will serve as your home base as we set off to explore the flavors, vineyards, techniques, and personalities of one of the world s leading culinary and viticultural regions. Join us for a rare insider s experience and meet the chefs, vintners, growers, and artisanal producers that make Napa Valley thrive.

6 china w i t h F u c h s i a D u n l o p april China has one of the richest culinary histories in the world its dynamic cuisine spans dynasties and vast regions. We ll travel from Beijing, with its hutongs, markets and Peking Duck; through the Szechwan province of Chengdu; to the tranquil lakes and tea-growing region of Hangzhou; and finally, the booming metropolis of Shanghai. The adventure culminates with an optional visit to Hong Kong, with dim sum, fishing junks, and marvelous Canton cuisine. You will learn to prepare regional specialties in each area, as well as tour markets, wok and cleaver shops, and teahouses. Of course, we ll also eat at some of the finest restaurants in China and meet some of the most innovative chefs in the world.

7 sicily As a cultural and culinary crossroads, Sicily s influence on modern cuisine cannot be overstated. From simple pastas to elaborate seafood combinations, Sicilian cuisine is perhaps the most exciting expression of the classic Mediterranean kitchen. We will explore these dynamic flavors and passionate lifestyle behind them as we sip from the casks at esteemed wineries, taste olive may oil right off the press, and shop at the bustling street markets. spain w i t h G a b r i e l l a R a n e l l i d e A g u i r r e Spain is a country of strong, seductive flavors. september 26- october 4 Food, wine, architecture it is a fountainhead of new ideas, fresh ingredients, and bold flavors. On this extensive tour of Catalonia and the Basque Country, we will visit star-studded restaurants, markets both ancient and modern, an experimental olive oil producer, pioneering wineries, tapas bars, and some up-to-the-minute buildings that are setting the world of modern architecture on fire.

8 turkey The crossroads of Europe SEPTEMBER 28- october 8 and Asia, Turkey is a culturally fascinating country whose brilliant and eclectic cuisine is just starting to be appreciated by Western chefs. This 11-day journey begins in Istanbul, and then explores the aromas and flavors of Bodrum and Cappadocia. From coffee houses to Ottoman feasts, we ll experience centuries-old dishes and traditions. We ll visit with contemporary Turkish chefs to learn the secrets of kibbe, kebabs, yogurt, and buttery Middle Eastern sweets. And we ll stroll through modern markets and ancient bazaars to get a close look at the remarkable ingredients and people that make Turkish cuisine so extraordinary.

9 emilia/piemonte From the red cow pastures of Parma to the truffle-scented hills of the Piemonte, we ll explore the culinary treasures of northern Italy s Po Valley. We ll taste true parmigiano reggiano and sample exquisite salumis. As a traditional sfoglina rolls her dough thin enough to read through, she ll explain the intricacies of hand-rolled egg pastas like tagliatelle and tortellini. Then we ll set off into the woods of Colli Bolognesi and the hills of Piemonte to hunt for truffles and wild mushrooms. We ll also sit down with the october chefs at Academia Barilla s brilliant new Parma facility and taste wines with the masters of Barolo and Barbaresco.

10 rhone/burgundy One of the most renowned wine regions of the world winds along the Rhone River, beginning just below the culinary mecca of Lyon and culminating at Avignon in the heart of Provence. We will visit the legendary vineyards and winemakers of Hermitage and Chateauneuf-du-Pape, along with the spectacular local restaurants along the way. Throughout the trip, we will explore the art of pairing wines OCTOBER with a variety of foods, and learn how the cuisine and wine of this region have evolved together over the centuries to complement each other so magnificently. Getty FPO tuscany/umbria Umbria has been called the green heart of Italy. And after your first meal with the famously friendly people of this lush mountain region, you ll know why. By the time we finish our tour of historic Tuscany and Umbria, it will be part of you heart, too. We ll introduce you to our favorite butchers, bakers, cheese makers, farmers and their families. We ll hunt for truffles and taste the fruits of the olive harvest. Along the way, professional chefs and october 24- november 1 country cooks will share their secrets for cooking with mushrooms, truffles, olive oil, and more.

11 thailand with Ian Chalermkittichai Thailand is a land of smiles, spicy air, and tranquil countryside. A complex and historic past is reflected in its food balanced by sweet, sour, spicy, and salty flavors. Join us for a mouthwatering journey where you will discover Chef Ian s favorite places, meet local cooks, taste november fragrant street food, visit magnificent temples, and enjoy the boisterous river life and buzzing tuk-tuks. We will begin our tour in the cultural center of Northern Thailand, and end in the bustling city of Bangkok.

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